What You Need to Know
The assembly involves coordinating Fe(II) with porphyrin ligands such as protoporphyrin IX or substituted porphyrins in a neutral pH buffer with high ionic strength to stabilize the complex. The reaction is performed at 37–45 °C under inert atmosphere to prevent oxidation, and the resulting complex is blended into soy protein isolate at 5–10 wt % and heated to 70–80 °C during extrusion to promote binding and Maillard‑like flavor development.
The Science
Primary Reaction
Coordination of Fe(II) to porphyrin ligand forming a heme complex.